It seems to be high quality!, although it is suggested that you never use the V shaped but rounded simple iron bars. In V shaped the meat is boiled by own juices, meanwhile rounded bars let juices and fat slowly melt and burn.

You can do it with a bit more width and don't neet to put the wheel so high, there are some grills that have the wheel in front.

My grill for example has not moving parts, it is just moving the coals:

It seems to be high quality!, although it is suggested that you never use the V shaped but rounded simple iron bars. In V shaped the meat is boiled by own juices, meanwhile rounded bars let juices and fat slowly melt and burn.

You can do it with a bit more width and don't neet to put the wheel so high, there are some grills that have the wheel in front.

My grill for example has not moving parts, it is just moving the coals:

It seems to be high quality!, although it is suggested that you never use the V shaped but rounded simple iron bars. In V shaped the meat is boiled by own juices, meanwhile rounded bars let juices and fat slowly melt and burn.

You can do it with a bit more width and don't neet to put the wheel so high, there are some grills that have the wheel in front.

My grill for example has not moving parts, it is just moving the coals:

Excellent. I must say I am partial to round bar. Use it in my Diablo. The one thing I did notice with the V bar ( and my clients) ...the markings you get on the meat are unique. Not the single line of round bar but rather a set of 2 lines close to each other. For presentation it makes a real impression. And the heat is what does the job and it's so intense that the cooking time is so short that it doesn't maybe about juices collecting in the v bars. I've never seen a quicker turnaround time on order than I have seen with this. The restaurant I supplied this unit to is my favorite...going there for mother's day. The food is just so good.Regards the height of the bar. We have attachments that clip onto the bar that have hooks for hanging meat above the tray that lifts up and down. This type of roasting I haven't tried but I have the attachment and when I get it home I am going to try. There is another attachment which is very popular in South Africa. A grid...round bar ... that runs across the top bars. It clips on. They rest different sausage and meat products there to get smoked.I dont have pics on hand .We also do the wheel on the front but operators complain it gets in the way...I can understand in a commercial kitchen where everything is under pressure. For domestic it's a different matter because the braai is normally built in so front is the only way you can operate it.

There is a bloke who imports charcoal from Namibia. He is an old friend of my wife. I use his charcoal and it is brilliant. Whenever we sell a unit we recommend his charcoal. Tonight he invited us out for dinner and I discovered that he has made a good living from selling his charcoal to our clients...who buy 200 bags a month on average.

It was totally unexpected and he wanted to offer a kickback if we recommend his charcoal on our sites...obviously I declined. But I know how outstanding his charcoal is and recommend it anyway...initially his charcoal was too small and would fall between our grids so I mentioned it to him and he got it specially packed for the big pieces...They just burn for so much longer...Called Hyltons...

It seems to be high quality!, although it is suggested that you never use the V shaped but rounded simple iron bars. In V shaped the meat is boiled by own juices, meanwhile rounded bars let juices and fat slowly melt and burn.

You can do it with a bit more width and don't neet to put the wheel so high, there are some grills that have the wheel in front.

My grill for example has not moving parts, it is just moving the coals:

That is a real braai my South African Argentinian friend.

That's steaks look like silverside. It will be tough as tube braaie on that little coals.

Ouboet. Butternut on the braai is the best way to prepare butternut. The smoky flavor is all that's needed to transform a bland tasting vegetable into a great meal to eat.

Kak man, if you want to braai veggies, braai chicken.

Mrs can make pap and veggies on the stove, microwave.

I have given up trying to educate you about braai....

You are still a caveman when it comes to that...

You still gooi your meat onto the coals and when you are about to pass out from dop the wife takes it off for you...You beat your chest...let rip a stinking fart and declare yourself the best Braaier in the world

It seems to be high quality!, although it is suggested that you never use the V shaped but rounded simple iron bars. In V shaped the meat is boiled by own juices, meanwhile rounded bars let juices and fat slowly melt and burn.

You can do it with a bit more width and don't neet to put the wheel so high, there are some grills that have the wheel in front.

My grill for example has not moving parts, it is just moving the coals:

That's steaks look like silverside. It will be tough as tube braaie on that little coals.

Where are the real T bone steaks? Who braai butternut?

That is vacío, a premium cut of grass fed cattle, the taste is amazing and you can cut it with a spoon.

The look is because I trimmed some fat from it.

Regarding the butternut squash, it has extra virgin olive oil, some rosemary and sea salt, when is cooked that way for two hours at least you get a very soft, smoked and very very sweet result. Try it!

Those things are way over priced...a little fanciness and a fortune in marketing.I make this little unit for peoples homes.You slide your coals under in a tray and turn it up and down....Does the same job and fits into any fire place...fraction of the price

Last edited by Sards on Mon May 13, 2019 12:15 pm, edited 1 time in total.